Maple Crème Brûlée (5 Ingredients) (Edit recipe)

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This Maple Crème Brûlée combines a creamy, rich-flavored custard with a caramelized topping for an impressive dessert that’s surprisingly easy to make. It only requires 15 minutes of prep time and 5 simple ingredients.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

5

Serves: 6

Ingredients

2 cups Heavy Whipping Cream
1 Tbsp Pure Vanilla Extract
6 whole Egg Yolk, at room temperature
0.333 cup Pure Maple Syrup
3 Tbsp Granulated White Sugar, plus more for topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 325°F/163°C.
Place 6 ramekins in a deep metal baking pan.
In a medium saucepan, heat the heavy cream over medium heat until it simmers, stirring occasionally. Remove from heat and whisk in the vanilla. Set aside.
In a medium bowl, whisk together the yolks, maple syrup, and sugar.
Carefully ladle about ½ cup of the cream mixture into the egg mixture while constantly whisking to prevent the eggs from cooking. Pour in the egg mixture into the remaining hot cream mixture and whisk together.
Pour the mixture through a fine sieve into a pitcher or a 4-cup measuring cup. Divide the custard evenly between the ramekins. Fill the metal pan with boiling water about halfway up the sides of your baking dishes.
Bake for 30-35 minutes, or until the edges of the custard are set and the centers are barely set (slightly jiggly).
Transfer the baking containers to a wire rack and let them cool to room temperature. Refrigerate covered for at least 2 hours or up to 3 days.
To serve, remove from the fridge and sprinkle the tops with a thin layer of granulated sugar. Shake off any excess sugar. Carefully caramelize sugar with a kitchen torch.

Notes

Make-Ahead: You can prepare the custard mixture up to 1 day before baking. Pour the mixture into a bowl, cover it tightly, and refrigerate. You can also bake the custard up to 3 days in advance. Add the sugar and caramelize just before serving. Heavy Cream: For a lighter texture, you can substitute 2 cups half-and-half for the heavy cream.

Vanilla: You can substitute the pure vanilla extract with the scraped seeds from 1 vanilla bean. For added flavor, add the scraped vanilla bean pod to the heavy cream and remove once the mixture comes to a simmer.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	340
Fat:	32 g
Carbohydrates:	19 g
Protein:	8 g
Cholesterol:	291 g
Sodium:	36 mg
Fiber:	0 g
Sugars:	18 g
Sugar Alcohol:	0 g
Calculated per serving.